WheyBetter: A fundamental approach to redesigning whey protein isolates to step change their oral performance, leading to protein fortified products t

老年人的蛋白质摄入对于维持肌肉质量和避免肌肉萎缩（称为肌肉减少症）至关重要。乳清蛋白是一种具有高生物利用度的蛋白质来源，可用于增加蛋白质摄入量，并有助于分配一天中的消耗，从而促进肌肉蛋白质合成。然而，乳清蛋白饮料具有在消费过程中积累的令人口干舌燥的质地特性。用乳清蛋白强化的固体食品，特点是干硬。食用乳清蛋白强化产品而产生的口干感会降低食用它们的欲望。这对老年人尤其重要，因为老年人的唾液变化和口腔加工、味觉和嗅觉的损害可能会加剧这一问题。乳清蛋白与口腔的粘附（称为粘膜粘附）可能是由乳清蛋白与唾液之间的疏水相互作用和巯基交换增加引起的。这种粘附被认为会减少润滑，并导致口干。我们假设，增加润滑将大大减少蛋白质衍生的口干，乳清蛋白的改性可以改善在唾液中的分散，减少粘膜粘附，口腔摩擦和mouthdrying.This项目旨在减少口干乳清蛋白分离物使用新的缓解策略。第一个目的是通过喷雾干燥和团聚用乳液涂覆乳清蛋白分离物颗粒来增加润滑。其次，修饰蛋白质结构以降低疏水性和粘膜粘附，例如通过改变用于制造乳清蛋白粉的工艺或添加可在加热时展开时修饰蛋白质或与蛋白质交联的成分。重要的是，任何修饰都不会降低乳清蛋白的生物利用度，这是其与植物蛋白来源相比的众多优势之一，因此，蛋白质消化率将被测量。这是与Volac International Ltd合作的Case博士研究生项目，Volac International Ltd将为该项目提供材料和技术专长。该项目由阅读大学食品和营养科学系主办，可使用感官科学中心、食品加工中心和化学分析设施。该项目由阿伯里斯特威斯共同主持，该项目将受益于BEACON生物精炼厂的蛋白质膜分离专业知识。培训机会：在这个博士学位，研究人员将开发分析，加工和感官技能，使他们能够在加工参数和乳清蛋白的感官和营养价值之间建立基本联系;从而应用科学解决乳清行业的真实的问题。通过了解乳清的升级循环，以避免乳制品行业的浪费，通过优化功能，感官和营养价值，成功的申请人将发展适用于整个农业食品营养的跨学科技能。具体培训将提供技术，包括：感官和消费者评价，包括时间方法、颌跟踪技术、物理化学分析技术（例如动态光散射、表面疏水性）生物化学测定口腔滞留方法学由于该项目与阿伯里斯特威斯大学合作，将有机会在一个中试规模的设施工作，包括膜和其他净化技术的工艺开发。在英国的Volac国际工厂实习期间，您将有有机会探索乳清蛋白的应用，并参观工业设施，以深入了解加工技术。

Protein intake in older adults is essential to maintain muscle mass and avoid muscle wasting, known as sarcopenia. Whey protein is a protein source with high bioavailability, which can be used to increase protein intake and help distribute consumption over the day, which promotes muscle protein synthesis. However, whey protein beverages have mouthdrying textural properties, which build up during consumption. Solids foods fortified with whey protein and characteristically dry and hard. The sensation of mouthdrying that results from the consumption of whey protein fortified products can reduce the desire to consume them. This is particularly important to older adults where the problem may be exacerbated by changes in saliva and impairment to oral processing, taste and smell perception.The adhesion of whey protein to the mouth, known as mucoadhesion, may be caused by hydrophobic interactions and increased sulfhydryl exchange between the whey proteins and saliva. This adhesion is considered to reduce lubrication, and lead to mouthdrying. We hypothesise that increased lubrication will substantially decrease protein-derived mouthdrying, and that modification of whey proteins can improve dispersion in saliva, reduce mucoadhesion, oral-friction and mouthdrying.This project aims to reduce mouthdrying in whey protein isolate using novel mitigation strategies. This first of these aims to increase lubrication by coating whey protein isolate particles with emulsions through spray drying and agglomeration. Secondly, to modify protein structure to reduce hydrophobicity and mucoadhesion, for example by making changes to the processes used to manufacture whey protein powder or adding ingredients which may modify or cross-link with proteins as they unfold on heating. It is important that any modifications do not reduce the bioavailability of whey protein, which is one of its many advantages over plant-based protein sources, therefore, protein digestibility will be measured.This is a Case PhD studentship in partnership with Volac International Ltd who will provide materials and technical expertise to the project. The project is hosted at the University of Reading in the Department of Food and Nutritional Sciences with access to the Sensory Science Centre, the Food Processing Centre and the Chemical Analysis Facility. The project is co-hosted by Aberystwyth where the project will benefit from expertise in membrane fractionation of proteins at the BEACON biorefinery.Training opportunities:Within this PhD, the researcher will develop analytical, process and sensory skills, enabling them to make fundamental links between processing parameters and the sensory and nutritional value of whey proteins; thereby applying science to solve a real issue in the whey industry. By understanding the upcycling of whey to avoid waste in the dairy industry, through to optimising the functional, sensory and nutritional value, the successful applicant will develop cross-disciplinary skills applicable throughout agri-food-nutrition.Specific training will be provided in techniques including: sensory and consumer evaluation including temporal methods jaw tracking technologies physicochemical analytical techniques (e.g. dynamic light scattering, surface hydrophobicity) biochemical assays oral retention methodologiesAs this project is in partnership with Aberystwyth University, there will be the opportunity to work in a pilot scale facility on process development including membrane and other purification technologies.During placements at the Volac International sites in the UK you will have opportunities to explore the application of whey proteins and visit industrial facilities to gain an insight into processing technologies.